Chicken and Chickpea Stew with Peas and Carrots
Servings 6
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 2 Tbsp (30ml) canola oil
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 200g mixed peppers, deseeded and diced
- 1 onion, finely chopped
- 8 chicken pieces, drums and thighs
- 1 Tbsp (15ml) Hinds Spices Chicken Spice
- 2 x 400g tins
Rhodes Quality Chopped & Peeled Tomatoes with Garlic - 200g cherry tomatoes
- 1 Tbsp (15ml) sugar
- 1 Tbsp (15ml) Hinds Spices Mixed Herbs
- 2 tsp (10ml) Hinds Spices Crushed Chillies
- 2 x 400g
Rhodes Quality Chickpeas in Brine , drained - 100g frozen peas
- 3 sprigs fresh thyme
METHOD
- Heat the oil in a medium-sized pot over a low heat. Sauté the celery, carrots, peppers and onion.
- Remove the vegetables and brown the chicken in the same pot for 5 minutes. Season with Hinds Spices Chicken Spice. Add the Rhodes Quality Chopped & Peeled Tomatoes with Garlic, cherry tomatoes, sugar, Hinds Spices Mixed Herbs, Hinds Spices Crushed Chillies, Rhodes Quality Chickpeas in Brine and simmer gently for 45 minutes.
- Remove from the stove, stir in the peas and top with fresh thyme.
